Dried Whole Guajillo Chilli Peppers - 100g

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Dried Whole Guajillo Chilli Peppers - 100g

Dried Whole Guajillo Chilli Peppers - 100g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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The Pasilla Negro chile is aromatic and tangy with chocolate and raisin notes, a rich flavor, and woodsy undertones. Place the chiles in the pan and toast them for about 15 to 60 seconds per side until they become fragrant. The flavor is slightly fruity with a sweet heat, tannic with a hint of pine, tart berries, and light smoky undertones.

Chefs of authentic Mexican cuisine, when looking for an unexpected kick, use Puya chiles in place of Guajillo chiles. Guajillo chilies are used in marinades, salsas, pastes, butters and spice rubs to flavor meats, fat and oil with other ingredients. These red/ burnt orange coloured chillies are dried and can be used whole or crushed into flakes, pastes or powder. You are most likely here because you have heard about Guajillo chiles but are not sure if these are the right chiles for you.Some people claim that the guajillo is part of the Mexican ‘holy trinity’ of peppers along with pasilla and ancho (sometimes mulato). These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. g. mole) for tamales; the dried fruits are seeded, soaked or simmered, then pulverized, mashed or pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce. We also share information about your use of our site with our social media, advertising and analytics partners. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Chile peppers and guajillo peppers have a similar heat level, and they’re also versatile enough to work in a variety of dishes. Whole dried Guajillo chiles have a longer shelf life than Guajillo chile flakes or Guajillo chile powder.

Entered the Guiness Book of Records in 2007 has been tested and rated as high as 1,041,000 Scoville units. Once they’re soft, they can be used in a variety of ways such as blending into Mexican sauces or chopping and frying up with your favourite vegetables. Guajillo peppers are dried mirasol chiles and are about four to six inches long with tough red skin. Guajillos can be used as a green chilli - see our Hatch New-Mex Green Chilli Sauce recipe for a description of how to skin chillies and a how to make a Devon version of the Hatch chilli sauce.

Despite the difference in appearance, this is a great substitute because you won’t miss the richness in flavor. With 0 - no heat bell pepper and 2500 - 8000 - Jalapeno pepper this shows the heat of the Guajillo Chilli compared to these peppers. These substitutes can have similar flavors and heat levels, while others can differ in what they bring to the dish. For instance, they are sometimes used to make a salsa for tamales; the dried fruits (chillies) are seeded, soaked or simmered, then pulverized or mashed/pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce. Guajillo's unique flavor makes it fun to experiment with, particularly with things like sweet sauces and fruits.Heat levels in Guajillo peppers can vary even from plant to plant in the same field, depending on the differences in the seeds used. They are not quite as spicy as a jalapeno pepper, which has a Scoville heat rating of 2,500 to 10,000 SHU. They are one of the famous "holy trinity" of chiles used in Mexican moles, along with Ancho and Pasilla chiles. We are very pleased with both and would love to visit the chilli farm if we find ourselves in the area. Break off a small piece from the chile and crush it in your hand, using gloves if it is a hotter chile.

The deep, rich flavour of Ancho chillies have made them an important ingredient in many traditional Mexican sauces. The downsides are that they may not be rotating the oldest chiles to the front, so you can't be sure of the age of the product you're purchasing. To make a versatile red sauce for enchiladas or chilaquiles, blend guajillo chilli paste with garlic, Mexican oregano and cumin and sear the paste in a hot saucepan with a film of oil ( carefully, as it splatters), stirring constantly until dark and thick.A guajillo chili has a medium heat, roughly similar to the jalapeno, with a sweet, aromatic flavour that’s sometimes compared to green tea.

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